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Spaghetti Carbonara with Pancetta

Preparation Time
20 minutes
Cooking Time
5 mintues




Spaghetti Carbonara with Pancetta recipe

A good carbonara recipe is like a family heirloom. It is transmitted from parents to children and is appreciated by all.

The pasta carbonara recipe is a favourite in most homes because it is simple and delicious. Even the most discerning palates tend not to look up to a good plate of carbonara. Enjoy our Italian sausage tortellini recipe. That said, eating the same carbonara sauce recipe can get a bit redundant. Sometimes changing a few ingredients can make all the difference. Our suggestion? Add a hint of Italy to your carbonara recipe by replacing the bacon with our delicious pancetta and add some peas. Trust our savory Italian charcuterie to elevate the flavor of your spaghetti carbonara to new heights! Discover our recipe below and surprise the whole family with these exquisite spaghetti carbonara.


6 large eggs (4 egg yolks and 2 whole eggs)

2 oz. fresh parmesan

4 oz. Pancetta Roma

1 lb. spaghetti

3 tbsp. salt and freshly ground pepper

2 oz. Frozen or fresh peas

2 tbsp. extra virgin olive oil



The first step is to boil water for the pasta. In a large pot, bring 6 L of water to a boil over high heat. Cover and add some salt to help the water reach its boiling point faster.


After taking care of the water, it’s time to start preparing your ingredients. Start by slicing your pancetta Roma into thin strips, about ¼ inch each. Once the pancetta is cut, finely grate the parmesan cheese. Remember to set aside about a quarter of the cheese for the final step.


In a mixing bowl, whisk together the 4 egg yolks and 2 whole eggs until the desired consistency is reached. There should be no streaks left in the bowl. Then, add the finely grated parmesan and some freshly ground pepper to taste. This is the sauce base of your carbonara recipe—Reserve for later.


Next is the pancetta and the peas. You’ll need a large pan or a Dutch oven. Pour the extra virgin olive oil in the pan, heat up slowly over medium heat before adding the pancetta and peas. Cook for 7-10 minutes, stirring occasionally, or until the sides are crispy.


Once your pancetta and peas are ready, use tongs to pull the duo out of the pan and place it in a small bowl, then drain the grease left behind into a heatproof measuring cup. Return about 3 tablespoons of fat to the pan and throw the rest.


Add the spaghetti to the boiling water and cook following the box’s instructions. Stop cooking a little under 2 minutes before they’re ready. Before draining the pasta, take about 1¾ of the pasta water from the pot, using the same heatproof measuring cup. Using the same heatproof measuring cup, get about 1¾ of the pasta water from the pot before draining the pasta.


Pour a cup of pasta water into the pan and bring to a boil over medium-high heat


Cook the pasta in the pan, stirring constantly, for about 2 minutes, or until half of the liquid has evaporated. Remove the pan from the heat.


Use about ¼ of the remaining cooking water. Add to the egg and cheese mix, then slowly pour the mixture into the pan


Constantly stir the spaghetti as you add the egg mix. Continue to stir until all of the cheese has melted and the egg mixture has thickened. Add spoonfuls of pasta water to thin the sauce until it reaches a cream-like consistency. If you work slowly, you won’t need all of the reserved pasta water to achieve the desired consistency


Add the pancetta and peas to your spaghetti carbonara recipe, season with salt and freshly ground pepper to taste, and sprinkle in the rest of the parmesan.


Use eggs at room temperature to obtain your light sauce